Sourdough Grilled Cheese (Better than Starbucks!)

Get ready for what might be the best grilled cheese you've ever had! Using your favorite sourdough loaf and (a minimum) two types of cheese, it has the best flavor and texture. Be sure to read through the full post for key tips to creating the perfect grilled cheese.

Jump to:

• The Ingredients
• The Method
• Leftovers and Storage
• Make it Your Own
• Serving Ideas
• Tips for the BEST Grilled Cheese
• And if you liked this recipe...
• Recipe Card
• Comments

I was recently talking some friends of mine about our favorite comfort foods when we're sick. I want one of two things- a grilled cheese sandwich (on sourdough, obviously) or mashed potatoes.

Everyone else said things like soup or rice. Tell me I'm not the only one who craves a grilled cheese!

Anyway, after that conversation, I realized I had never shared my go-to recipe for grilled cheese and so I added it to the top of my to-do list!

If you've followed my blog for a while, you might know that making a sandwich is something that I take seriously. (Maybe even more seriously than I take making nachos!).

So you can rest assured that you have landed on a recipe for ooey-gooey perfection.

How Does this Sandwich Compare to Starbucks?

The grilled cheese at Starbucks is very well loved and so I thought it was a good standard on which to compare mine to.

But first, did you know that the Grilled Cheese Sandwich from Starbucks is different in Canada vs the USA? I've had it in both places and both are tasty, so if you'd like to make a copycat of either, I have you covered in the "Make it Your Own" section.

Now let's talk about how this recipe stacks up to the well loved chain's version. We'll start by talking about the bread.

In both places, it is made on sourdough bread. But, when you look at the ingredients for the bread, it contains yeast which means it doesn't have the health benefits of sourdough bread.

When you make it at home, you can use quality sourdough bread that you purchased (ingredients should just be flour, water and salt) or made.

Next, let's talk about the cheese. In Canada, it is made with cheddar (the orange kind) and gouda whereas in the US, it is made with white cheddar, parmesan and mozzarella.

I make mine with white cheddar, parmesan and gouda- taking inspiration from both and picking my favorite cheeses.

Now, let's talk about the rest.

Canada's uses a olive-oil butter spread where as the American version uses a parmesan cheese butter spread. And finally, the American version contains garlic in the cheese blend but the Canadian one does not.

But since we are making our own, we can combine all of the best parts of both into one!

The Ingredients

I just want to make a note that in the recipe card, I give amounts but you may need to vary them slightly (more or less) depending on the size of your bread.

• Sourdough Bread- Sourdough makes the best grilled cheese sandwiches! I'm super spoiled because my Mom makes a delicious rustic sourdough bread and often gifts us a loaf which great for these sandwiches. But you can also find sourdough at most bakeries and grocery stores.
  • Look for one without yeast for its health benefits.
  • You can also use another type of favorite bread for this recipe. If I don't have sourdough on hand, I like to use sprouted wheat bread or this honey oat bread instead.
• Salted Butter- If using unsalted butter, add a pinch of salt to the mixture with the parmesan.
• Cheese- You can use sliced cheese or shredded. If using shredded, be sure to grate it yourself as pre-shredded cheese is coated to prevent it from caking. For the best grilled cheese, I like to use a combination of cheeses.
  • White Cheddar (I prefer old for sharpest flavor)
  • Gouda
  • Parmesan (finely grated)
• Garlic Powder- Garlic pairs so nicely with the cheese and sourdough and takes the sandwich up a level! (Be sure to check out this sourdough garlic bread too).

The Method

1. Mix the Butter. In a small bowl, mix together the softened butter, parmesan and garlic powder until smooth.

2. Assemble. Spread the mixture the outside of each slice of bread.

On the inside of the first piece of bread, sprinkle the shredded gouda and white cheddar (or place the slices) evenly across and top with the second piece of bread (butter side out).

3. Cook. Place in a skillet over medium-low heat. Cover and cook for 2-3 minutes until the cheese is starting to melt and the bottom of the bread is lightly toasted.

If your skillet doesn't have a lid, you can place a cookie sheet over top to contain the heat.

4. Flip. Carefully flip the sandwich over and cook for an additional 1-2 minutes until the bottom is golden.

5. Serve. Slice if desired and enjoy!

Leftovers and Storage

This grilled cheese sandwich is best eaten immediately after making so I recommend enjoying it fresh. However, it can be kept as leftovers as well.

To Store: Allow to cool for a few minutes on a wire rack so that it doesn't get soggy and then store in an airtight container in the refrigerator for up to 3 days. 

To Reheat: For best results, reheat your sourdough grilled cheese in a frying pan over medium-low heat for 4-5 minutes, flipping halfway through until warmed.

Make it Your Own

• Change up the Cheese- While I've written this recipe with my personal favorites on a classic grilled cheese, you can try it with any melty cheese that you want. I highly recommend sticking with a combination though! Try it out with:
  • Mozzarella
  • Goat Cheese
  • Brie
  • Fontina
  • Havarti
  • Provolone
• Add Meat- If you'd like to make the sandwich even heartier, try adding:
  • Bacon
  • Sliced Ham
  • Turkey (Or make a turkey pesto melt instead)
• Add a Spread- A spread on a sandwich can definitely take it up a level! In fact, I have a whole post of ideas for spreads on sandwiches. On a grilled cheese, in particular though, I recommend (on the inside of the bread- before the cheese):
  • Dijon Mustard (or Yellow Mustard)
  • Chimichurri (or make this grilled Chimichurri chicken sandwich instead)
  • Pesto
  • Apple Butter (apples with cheese is so good!)
• Use Mayo- Some people swear by using mayo instead of butter for the outside of their grilled cheese as it crisps up to a nice golden brown. However, since I usually use Greek yogurt in place of mayo, I don't often have any in the fridge and tend to stick with butter.
• Add Veggies- Including some vegetables in your sandwich adds extra flavor and nutrients. Try adding a layer of:
  • Caramelized Onions
  • Sautéed Spinach (or try this Sautéed Spinach Pasta)
  • Roasted Red Peppers
  • Sundried Tomatoes
• Or Add Fruit- I also love the sweet and salty combination of adding fruit to a grilled cheese. Some great choices:
  • Sliced Apples
  • Mashed Berries
  • Sliced Pear

And as promised, let's talk about how to make a grilled cheese inspired by Starbucks!

• American
  • Keep the parmesan garlic spread on the outside and use white cheddar cheese and mozzarella cheese on the inside.
• Canadian
  • Replace the parmesan garlic spread with an olive oil butter spread by mixing together 1 teaspoon of olive oil with 2 teaspoons of butter and an extra pinch of salt until smooth. Use regular cheddar (orange- I prefer medium or old) and baby gouda cheese.

Serving Ideas

Round out your meal by serving your sourdough grilled cheese with:

• Soup: Such as Cherry Tomato Soup (classic pairing!) or Borscht
• Salad: Caesar Salad or Mediterranean Salad
• Finger Foods: Crispy Oven Baked Fries or Crispy Baked Sweet Plantains (Plus How to Peel!)
• A Refreshing Drink: Guava White Tea Lemonade (Starbucks Copycat) or Honey Lemonade
• Or check out What to Serve with Grilled Cheese for more ideas!

Tips for the BEST Grilled Cheese

• Use a Variety of Cheeses- For best complexity of flavor, I recommend using at least two types of cheese. Ensure that whatever you use melts well, though.
• Shred Your Own Cheese- You can use sliced or shredded cheese. But if using shredded, be sure to grate it yourself as pre-shredded cheese is coated to prevent it from caking together which also limits how well it melts.
• Use the Right Thickness of Bread- If your bread is more than a half inch (about 1 cm) thick, it can start to get brown before the cheese has a chance to melt. If your bread is thicker than this, cook on an even lower heat.
• Cover the Pan- Give the cheese a chance to get extra melty by covering the pan. If your skillet does not have a lid, you can try using a similar sized lid from another pot or in a pinch, cover it with a metal baking sheet (be careful removing it though, as it might get hot!).
• Be Patient- Last but certainly not least, do not rush making your grilled cheese! It may be tempting to increase the heat but chances are, it will just result in overly brown bread and half melted cheese. It is worth the extra minute or two to make it great by not exceeding medium-low heat! If you find the bread is browning to fast at the level you have the heat set to, lower the heat more if needed.

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And if you liked this recipe...

...you might also like:

• Cranberry Turkey Brie Sandwiches
• Apple Cheddar Pork Tenderloin Sandwich
• Copycat Egg White Bites Recipe
• Sourdough Breakfast Sandwich

Recipe Card